Ingredients
2 teaspoons butter1/2 cup chopped walnuts1 tablespoon brown sugar3 large apples, peeled3/4 cup apple cider or juice3 tablespoons cider vinegar2 teaspoons honey1/4 teaspoon salt1/4 teaspoon pepper1/4 cup walnut oil or canola oil5 cups torn romaine5 cups torn red leaf lettuce1/3 cup thinly sliced red onion1/3 cup dried cranberries1 cup (4 ounces) crumbled Gorgonzola cheese
Preparation
In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly.
In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender.
Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
